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Old 03-20-2012, 07:14 AM   #31
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Originally Posted by powerplantop View Post
That is good measure alright!

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Old 03-20-2012, 10:51 AM   #32
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Originally Posted by Alix View Post
I've been thinking of doing this too! Going to use thighs and breasts and see how it goes.
DH was having some stomach problems and decided it wasn't a good day for wheat/gluten. So, I made the best gluten free fried chicken strips I have ever tasted! The chickpea flour had a nice texture and flavour and got crispy while the chicken was very tender. This is often hard to do gluten free! We did fries and raw veggies with it. I love my new Tfal fryer! (a Christmas gift from Dad!)

We will have the Yorkshire chicken soon!

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 03-20-2012, 11:10 AM   #33
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Piroshky. Found an Armenian family-owned and run, hole-in-the-wall restaurant. One meat filled, and one potato filled. A side of bow-tie pasta salad with spinach and delicious dressing. (Don't know what it was, but will ask the next time.)


Pirozhki - Wikipedia, the free encyclopedia

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